Chocolate cupcake with caramel buttercream

Introduction:
Chocolate cupcakes with caramel buttercream are the perfect treat for any occasion. These indulgent cupcakes combine the rich flavor of moist chocolate cake with a smooth, velvety caramel buttercream, making them irresistible to anyone with a sweet tooth. The marriage of chocolate and caramel has been a beloved flavor combination for decades, and this recipe brings them together in a delightful cupcake form that’s sure to impress friends and family alike.

The History of Chocolate and Caramel:
Chocolate and caramel together are a timeless pairing that dates back to the early 20th century. While chocolate has been enjoyed in various forms since the ancient Mayans and Aztecs, caramel has its origins in the 17th century when sugar and butter were heated to create the sweet, golden treat. The fusion of these two flavors in desserts became increasingly popular, especially in the 1950s when caramel sauces started appearing in a variety of sweets, including cakes, ice creams, and candies. This cupcake recipe takes inspiration from this historical duo, providing a contemporary twist on an old favorite.

Ingredients Breakdown:
For the Chocolate Cupcakes:

• 1 ¾ cups all-purpose flour: Forms the base of the cupcake and gives it structure.
• 1 ½ cups granulated sugar: Adds sweetness and moisture.
• ¾ cup unsweetened cocoa powder: Provides the deep, rich chocolate flavor.
• 1 tsp baking soda: Helps the cupcakes rise and become fluffy.
• ½ tsp baking powder: Ensures the cupcakes don’t become too dense.
• 1 tsp salt: Balances the sweetness of the cake.
• 2 large eggs: Gives structure and stability to the cupcake batter.
• 1 cup buttermilk: Adds moisture and helps to create a tender crumb.
• ½ cup vegetable oil: Contributes to the moist texture.
• 1 tsp vanilla extract: Enhances the overall flavor profile.
• 1 cup hot water: Adds to the moistness and gives the cupcakes their light texture.

For the Caramel Buttercream:

• 1 cup unsalted butter: Acts as the base of the frosting, making it smooth and creamy.
• 4 cups powdered sugar: Adds sweetness and gives the frosting its structure.
• ½ cup homemade caramel sauce (or store-bought): Provides the rich, buttery caramel flavor that complements the chocolate cake.
• 1 tsp vanilla extract: Adds depth to the frosting.
• 2 tbsp heavy cream: Ensures the frosting is smooth and easily spreadable.
• Pinch of salt: Balances the sweetness and enhances the caramel flavor.

Step-by-Step Recipe:

1. Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners.
2. Prepare the dry ingredients: In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
3. Mix the wet ingredients: In a separate bowl, whisk the eggs, sugar, buttermilk, vegetable oil, and vanilla extract until smooth.
4. Combine the wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. Add the hot water: Carefully stir in the hot water (the batter will be thin), which will help make the cupcakes moist and fluffy.
6. Bake the cupcakes: Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean.
7. Cool the cupcakes: Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
8. Prepare the caramel buttercream: In a stand mixer or with a hand mixer, beat the butter until light and fluffy. Gradually add the powdered sugar, one cup at a time, until fully combined.
9. Add caramel sauce: Add the caramel sauce, vanilla extract, and heavy cream to the butter mixture, and beat on high speed until smooth and creamy. If the frosting is too thick, add more cream, 1 tablespoon at a time, until the desired consistency is reached.
10. Frost the cupcakes: Once the cupcakes are completely cooled, frost them with the caramel buttercream using a piping bag or spatula.
11. Serve and enjoy!

Tips for the Perfect Chocolate Cupcake with Caramel Buttercream:

• For the moistest cupcakes, use room temperature ingredients (eggs, buttermilk, etc.).
• Make sure to fully mix the dry ingredients before adding them to the wet ingredients to avoid any lumps in the batter.
• If you want a stronger caramel flavor, you can swirl extra caramel sauce on top of the frosting or drizzle it over the cupcakes just before serving.
• The cupcakes are best enjoyed on the day they are made but can be stored in an airtight container for up to 3 days.
• If you’re looking for a richer taste, substitute some of the water with strong brewed coffee to enhance the chocolate flavor.

Variations and Customizations:

• Chocolate Caramel Cupcakes with Nuts: Add chopped pecans or walnuts to the cupcake batter for an added crunch that pairs wonderfully with the caramel frosting.
• Salted Caramel Buttercream: For a salty-sweet twist, add a pinch of sea salt to the caramel buttercream to create salted caramel cupcakes.
• Mini Cupcakes: This recipe can also be adapted for mini cupcakes—just reduce the baking time to 10-12 minutes.
• Vegan Option: Use non-dairy milk (such as almond or oat milk) and a vegan butter substitute in the frosting for a dairy-free version of these cupcakes.

Health Considerations and Nutritional Value:
While chocolate cupcakes with caramel buttercream are undeniably delicious, they are also quite indulgent, and best enjoyed in moderation. Each cupcake provides a rich source of calories and sugars, which can contribute to an energy boost but should be consumed mindfully as part of a balanced diet. For those concerned with healthier alternatives, consider reducing the sugar content in both the cake and frosting, or using a sugar substitute. Additionally, opting for whole grain flour instead of all-purpose flour can add fiber to the recipe.

FAQ:

• Can I make the caramel sauce ahead of time? Yes! You can make the caramel sauce ahead of time and store it in an airtight container in the refrigerator for up to two weeks.
• Can I use store-bought caramel sauce? While homemade caramel sauce is recommended for its flavor, store-bought caramel sauce can be used in a pinch.
• Can I freeze the cupcakes? Yes, the cupcakes can be frozen without the frosting for up to 3 months. When ready to enjoy, thaw the cupcakes and frost them fresh.
• Can I make the frosting ahead of time? Yes, the caramel buttercream can be made ahead and stored in the refrigerator for up to 3 days. Bring it to room temperature and re-whip before frosting.

Chocolate cupcake with caramel buttercream

These chocolate cupcakes with caramel buttercream are the perfect treat for any occasion, combining the rich taste of chocolate with the creamy sweetness of caramel. With the right tips and a few variations, you can customize these cupcakes to suit any preference, making them a crowd-pleaser for birthdays, celebrations, or just because!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 18 minutes mins

Total Time 1 hour hr 3 minutes mins

Servings 12

Ingredients

  

Caramel Filling & Drizzle

• 1 cup granulated sugar 200g
• 6 Tbsp unsalted butter room temperature (85g)
• 1/4 cup heavy cream room temperature (60g)
• 1/4 tsp fine salt 2g

Chocolate Cupcakes

• 3/4 cup warm water 180g
• 1 1/2 tsp instant espresso or coffee 3g
• 1/3 cup melted milk or dark chocolate chips 60g
• 1/3 cup unsweetened cocoa powder or black cocoa powder 30g
• 2 large eggs room temperature (114g)
• 1/3 cup vegetable oil 75g
• 1 tsp vanilla extract 4g
• 1 tsp white vinegar 4g
• 3/4 cup all-purpose flour 100g
• 3/4 cup granulated sugar 150g
• 1/2 tsp baking soda 3g
• 1/2 tsp fine salt 2g

Caramel Buttercream Frosting

• 1 cup 2 sticks unsalted butter, room temperature (226g)
• 1 tsp vanilla extract 4g
• 1/4 tsp fine salt 1g
• 4 cups powdered sugar 500g
• 1 Tbsp heavy cream or whipping cream 15g
• 1/4 cup caramel from recipe above, 80g
• Chocolate Drip – Optional
• 1/2 cup semi-sweet chocolate chips 95g
• 1/3 cup heavy cream 80g

Instructions

 

Caramel Filling & Drizzle

• Start by preparing the caramel, as it needs time to cool and thicken before using it to fill and drizzle over the cupcakes. Although making caramel from scratch might feel intimidating, it’s actually simpler than you might think!
• Place a saucepan on the stove over medium heat. Once it’s warm, gradually add 1 cup of sugar, about 1/4 cup at a time. Allow the sugar to mostly liquefy before adding more. As the sugar melts, it will gradually change to a deeper color. If the sugar starts to burn, remove the pan from the heat and reduce the temperature.
• Stir as necessary until the sugar is fully dissolved and reaches an amber color, then turn off the heat. Slowly add 6 Tbsp of butter, 2 Tbsp at a time, stirring until each addition is fully incorporated before adding the next. Once the butter has melted, stir in 1/4 cup of heavy cream and 1/4 tsp of salt. The mixture will be thin at first, but it will thicken as it cools.
• Pour the caramel into a separate container and set it aside to cool.

Chocolate Cupcake Recipe

• Preheat your oven to 350°F (175°C) and line a muffin pan with 12 cupcake liners. Set aside.
• In a large bowl, combine 3/4 cup of warm water and 1 1/2 tsp of instant coffee or espresso powder. Stir until dissolved.
• Add 1/3 cup of melted chocolate chips and 1/3 cup of cocoa powder to the coffee mixture, whisking until everything is fully combined.
• Whisk in 2 large eggs, 1/3 cup vegetable oil, 1 tsp vanilla extract, and 1 tsp white vinegar into the cocoa mixture.
• Add 3/4 cup of all-purpose flour, 3/4 cup granulated sugar, 1/2 tsp baking soda, and 1/2 tsp salt into the chocolate mixture, whisking until just combined. The batter will be thin, but that’s expected.
• Spoon the batter into the cupcake liners, filling each about 3/4 full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs. For even baking, rotate the pan halfway through. Remove from the oven.
• Let the cupcakes cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely. If you’re short on time, place the whole pan in the freezer for 30 minutes to speed up the cooling process.

Caramel Buttercream

• While the cupcakes bake and cool, make the caramel buttercream. In a large bowl (or the bowl of a stand mixer), beat 1 cup of room-temperature butter on medium speed for about 30 seconds until smooth.
• Mix in 1 tsp vanilla extract and 1/4 tsp salt on low speed.
• Gradually add 4 cups of powdered sugar and 1 Tbsp heavy cream, mixing on low until fully combined. Then, mix in 1/4 cup of cooled caramel sauce. The caramel should be fluid, but not hot to the touch.
• Continue mixing on low speed until everything is fully incorporated and the frosting reaches the desired consistency. If the frosting is too thick, add an extra Tbsp of heavy cream. If it’s too thin, add another 1/4 cup of powdered sugar.
• Use a rubber spatula to stir the frosting by hand for a couple of minutes to make it extra smooth. Transfer the frosting to a piping bag fitted with a Wilton 1M tip, sealing the top of the bag with a rubber band or clip. Set aside.

Chocolate Ganache Drip

• Place 1/2 cup of semi-sweet chocolate chips in a heatproof bowl and set it aside.
• Heat 1/3 cup of heavy cream in a separate microwave-safe bowl for 45 seconds to 1 minute, or until it’s steaming and just beginning to bubble. If you prefer the stovetop, heat the cream over medium heat in a pan until it begins to simmer. Remove from heat.
• Pour the hot cream over the chocolate chips, ensuring the chocolate is fully covered. Let it sit for 1-2 minutes.
• Stir the cream and chocolate together until smooth. Set the ganache aside to cool for about 10 minutes, until it’s slightly warm to the touch.

Decorating the Caramel Cupcakes

• Use the wide opening of a large frosting tip or a small knife to remove the center from each cooled cupcake.
• Fill each cupcake with just under 1 Tbsp of the cooled caramel.
• Pipe swirls of caramel buttercream on top of each cupcake. Chill the cupcakes in the fridge for 15 minutes or in the freezer for 5 minutes to help the frosting firm up.
• While the cupcakes are chilling, heat the remaining caramel in 10-second intervals until it’s thin enough to drizzle.
• Once the cupcakes are chilled, drizzle them with the warm chocolate ganache and caramel. Finish with a sprinkle of flaky sea salt, then enjoy!

Notes

Making Mini Chocolate Caramel Cupcakes
If you’d like to make mini chocolate cupcakes, this recipe can easily be adapted for mini muffin tins! It will yield about 40 mini cupcakes, and they only need 10-12 minutes to bake at 350°F / 175°C.

Tips for Making the Best Chocolate Caramel Cupcakes
Ensure all your ingredients are at room temperature, as they will mix together better. Take any cold ingredients out ahead of time.
Be sure to measure your flour correctly (spoon it into the measuring cup and level it off) or use a kitchen scale for precise measurements.
Once you add the flour, mix the cupcake batter just until the ingredients are incorporated. This will keep your cupcakes tender and fluffy.
Use a large cookie scoop to fill your cupcake liners for even-sized cupcakes. It also helps to achieve uniform height.
To prevent frosting from seeping out, seal the top of your piping bag with a rubber band. This also makes the bag easier to handle.

Chocolate Caramel Cupcake Variations
For a gluten-free version, swap the all-purpose flour with your favorite gluten-free flour blend. Be sure to avoid over-mixing the batter and let it sit for at least 30 minutes before baking for the best results.

Making These Chocolate Caramel Cupcakes in Advance & Storage Tips
These cupcakes can be made ahead of time! Frosted cupcakes can be kept at room temperature overnight or stored in the fridge for up to 5 days in an airtight container.
If you want to freeze them, they will last for up to a month. I recommend waiting to fill and frost the cupcakes until they’ve thawed.

The caramel can also be made up to a month in advance. Store it in the fridge in an airtight container. When you’re ready to use it, warm it in 10-second intervals until it reaches the right consistency for filling and drizzling over the cupcakes.

You can also make the buttercream ahead of time or save any leftovers. This frosting will last in the fridge for up to a month.
Once thawed, give it a good stir to restore its smooth consistency.

Alternatively, you can store the buttercream in a piping bag in the fridge. Buttercream tends to maintain its consistency well in piping bags, and it won’t require mixing after thawing.